| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Poblano or New Mexico chiles |
|
|
Co-Jack; Cheddar or Jack cheese cut into 4 strips, 1/2 x 1/2 x 3" |
| 1 |
lg |
Egg yolk |
| 1/3 |
c |
Plain flour |
| 1/4 |
c |
Beer |
| 2 |
lg |
Egg whites |
| 1/4 |
ts |
Salt |
| 2 |
md |
Plum tomatoes |
| 1/4 |
ts |
Cumin |
| 1/8 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
ROASTED TOMATO SAUCE
Combine cheeses. Stuff peppers. Roll to seal opening. Beat yolk, flour and
beer. Beat whites and salt to stiff peaks. Fold into yolk. Batter chiles
and fry in skillet in 1/2" oil.
Roasted tomato sauce: Broil Tomatoes 4-5" from heat until skin is charred
and blistered. Let stand till cool. Skin, seed, and juice. Put pulp in
processor and add spices. Process till pureed. Serve with chiles rellenos.
Serves 2
Posted to CHILE-HEADS DIGEST V4 #121 by Judy Howle <howle@ebicom.net> on
Sep 12, 1997
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